|Sat Fat 14.1g||70%|
Heat the oven to 180c.
Beat the egg yolks, egg and butter into the warm mashed potato then mix in the nutmeg and season well.
Put the mix in piping bags with a nozzle and pipe into large circles on a baking tray. Pipe a wall around each circle to fill with the fish.
Divide the fish between the potato cases and bake in the oven for 12-15 minutes.
Mix the dill into the crème fraîche.
Dress each with the crème fraîche and give it a final twist of pepper and a squeeze of lemon juice if you like.
Serve with wedges of little gem and vinaigrette.
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500g Rooster potatoes, peeled, cubed, boiled and mashed
2 egg yolks
1 egg, beaten
1tbsp butter, melted
A grating of nutmeg
Salt and pepper
150g mixed fish, cut into cubes (salmon, cod, haddock)
150ml crème fraîche
2tbsp chopped dill
Zest of a lemon
2tbsp capers in brine
2 spring onions, sliced
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"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
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